- 4 ounces soba noodles; or substitute other Asian noodles such as udon, somen, or ramen (available in Asian markets)
- 2 teaspoons sesame oil; or substitute peanut oil
- 1 tablespoon vegetable oil, preferably peanut
- 1 tablespoon grated fresh ginger
- 2 teaspoons minced garlic
- ½ teaspoon crushed red chile, such as piquin
- ¼ cup chicken or vegetable broth
- 8 ounces mustard greens, stems removed and coarsely chopped; or substitute Asian baby greens
- 2 ounces straw mushrooms
- 1 cup mung bean sprouts
- 1 tablespoon toasted sesame seeds for garnish
- 1 tablespoon balsamic vinegar
- 4 teaspoons rice vinegar
- 1 tablespoon peanut oil
- 2 teaspoons light soy sauce
- 1 green onion, chopped
- ¼ teaspoon dark sesame oil
- ¼ teaspoon crushed red chile, such as piquin or Santaka
- ¼ teaspoon sugar
- Cook the noodles according to the directions on the package. Drain and rinse the noodles and place in a bowl. Add the sesame oil and toss to coat.
- Combine all the sauce ingredients in a bowl and stir to mix.
- Heat a heavy skillet or wok over medium-high heat, add the vegetable oil, and when hot, add the ginger, garlic, and chile and stir-fry for a couple of minutes.
- Add the broth, and when simmering, add the greens and cook until done. Add the mushrooms and mung beans and cook for a couple of minutes.
- Stir the sauce into the vegetable mixture, add the noodles, and toss to coat and reheat.
- Put the noodles into a bowl, garnish with toasted sesame seeds, and serve.